There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was orignially created by Rebecca Sutterby. This is the best white cake!! You have to try it!!! This recipe can easily be halved.

White Almond Sour Cream Cake (WASC)

Ingredients

2 boxes white cake mix

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teas. salt

8 egg whites

2 2/3 cups water

4 Tbls. vegetable oil

2 cups (16oz carton) sour cream

2 teaspoon clear vanilla flavor

2 teaspoons almond extract

Instructions

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

***One recipe makes: one 14″ round + one 6″ round

or one 16″ round or one 12″ round + one 10″ round or one 12×18″ sheet cake or one 12″ round + one 8″ round + one 6″

I really liked this cake, it turned out very moist and excellent. On a side note, the full recipe did not fit in my 5 quart Kitchenaid mixing bowl and I had to take it out and mix it with a hand mixer. Oh well.

There wasn't a cooking time listed so I had to figure it out. Second, I used a 12X18 sheet pan only to find half the batter filled ONE pan. Therefore, the recipe as written is for TWO SHEET CAKES. I used commercial sheet pans and baked each at 325 for exactly 39 minutes.

Hopefully the cake will live up to its reputation and but worth the effort of figuring out the logistics.

okay the first time i tried it came out well the taste is very good but now everytime i try to do it its either undercooked or overcooked help i really like it does anyone have this recipe from scratch

I made this yesterday with coconut extract and it was awesome! Not only tasted good but baked up perfectly. This is now my go to cake (with different extract as needed)...thank you for posting. BTW will fit a 11X15 and 8" round as well

I've found that you can use any flavor of cake mix in this recipe. You might want to sub out the flavorings and extracts to correspond to the cake mix flavor, but use approximately the same amounts. For get togethers, I make half batches with one cake mix. Since there is only DH and I in household, I even make quarter batches (using half box mix, contents weighed), so we can enjoy more flavors.

I tried this recipe yesterday and it was moist and delicious. I used chocolate coconut filling and coconut cream icing with it and it was a bit too much. What icing do you recommend with it? Does Cream Cheese frosting go well with it?

I love this cake recipe! I also made it into a strawberry cake subing puree for water, I used vanilla instead of almond, & six whole eggs. It didn't rise as much but tasted awesome. It was great with cream cheese icing too (my family likes equal parts cream cheese & powdered sugar) Also, I ran out of sour cream at 1 1/2 c and used the old 1 T lime juice in <1 c evap. milk

This is my go to cake. I add a tablespoon of meringue powder and is rises fluffy. the height is perfect for my cakes. I've also done a chocolate version, i used chocolate chocolate milk instead of water, and for extract i used 1 teaspoon of Almond and 1 teaspoon of rum. and for the big chocolate lovers you could add chocolate chip pieces..Yummy.

This cake is fantastic. It is my most requested flavor. I have used it for weddings, birthdays, baby showers, and just because. The density is perfect. Held up very nice in a 4 tier wedding cake. I've also cut the recipe in half and had no trouble. Alway more than enough. I lost the recipe and went into a panic because I couldn't remember where I got it from. Thank You for posting it!!!

trying this recipe out for the first time today. I've done kakeladi's version and am now doing this to compare. I 1/2 v'd this recipe to fit a 9x13 pan. Used white cake mix with pure vanilla extract and 3 whole eggs instead of just whites. Baked at 325 with bake even strips for 40 minutes. Stuck it straight in the freezer to lock in moisture.

I would like to use this recipe for petit fours. I do not want to make a lot of them nor do I want to layer them with filling. i just want a moist white cake that can be cut into 1 to 1 1/2 inch squares. What size pan should I use if I want to only bake half of the recipe? This will be my first time making petit fours but I think I would not waste as much cake if I bake in a square pan instead of round. Please help. Any ideas for icing for petit fours plus size of pastry tips for decorating? What type of icing should be used to decorate them? Thanks.

I made this cake for my Grandaughter's 2nd birthday and used the WonderMold for a Barbie Cake. It was delicious! I even colored the batter to make it look like a tie-dyed effect. It turned out fantastic! It tasted great and looked really, really interesting! If you PM me, I'll send you a picture or 2 of the inside and outside of the cake. Love this recipe!

For the poster who was scared of the almond and wanted strong vanilla... replace the almond with more vanilla... I do this all the time! I have but allergies in my home so we do not use almond at all! I've also used butter flavor, raspberry flavor, ect!

awesome!!! I just made 2 12x2in cake with this recipe. They came out perfect! They look beautiful and I now have a great easy recipe for the wedding cake I'm doing in May! Thank you! I think this is so much better than the one that adds pudding!

I love this recipe! I just have one question, what is the best icing for it? I used my usual buttercream icing, half salted butter, half shortening, meringue powder, water, vanilla, and separately the two tasted great, but when I ate the cake with the icing it seemed soo sweet. So I was wondering if there is a better icing to use for this cake or if my icing recipe should be replaced? :)

well i brought home the oops cake, the non almond wasc cause it was sunken in the middle but it by flavor was a hit with the kids, even my son who (looks both ways) doesn't like cake.. he even liked this one :) i may even try it again friday!~

Wow! This cake is awesome.. I've been wanting to try it out, so glad I did. Everybody loved it! Recipe made giant cupcake (wilton pan), 12 large cupcakes, and 24 small cupcakes. I filled the small cupcakes with raspberry.. so delish!

So I tried this recipe!! Exactly what I have been looking for!! Thank you so much to whoever came up with this. Does anyone have a chocolate cake recipe that is just as easy & delicious that holds up this well. Or is there a way to turn this one chocolate?

I want to make the cake today and half the recipe..How long do I bake the cake...recipe does not say ? and what kind of frosting? I am thinking maybe a pineapple -orange filling or a strawberry???? any advice..PLease HElp...LOL Thanks any advice will help me :)

Has anyone used this recipe at higher altitudes? If so, do you make any adjustments? I'm in Denver at 5000'+. I have a hard of a time finding/adjusting cake recipes that don't sink or turn out like a pancake. If I do, then they turn out dry and hard. I think I finally tweaked a chocolate cake recipe enough to my liking, but now I need a good basic yellow and/or white cake that I can rely on. Oh and I've been requested to make a cherry cake next. Haven't been able to find any kind of cherry flavoring or extract. I was thinking about just mixing in some syrup from cherry pie filling... Advice, ideas??? Thank you!

I made the cake last week! I cut the recipe in half. Made 2 9inch deep pans..and to much success! It was very moist and a hit with my partner, family and co workers! I did a double cream cheese frosting on it (white) and cut up some fresh strawberries mixed with strawberry glaze as the filling..Now I will use it to make a sheet cake (11X15) for my nieces baptism. :)

This recipe looks great! I have a Confirmation cake to make for next weekend and was looking for a larger recipe for sheet pans. I see that it looks on the sweet side after being baked. Is a less sweet buttercream best, like an IMBC to ice with, or can anyone recommend a good icing to pair it with? Thanks!!

Hey, if this helps anyone, it yields about 14 cups of batter for a whole batch. When it comes to baking time, at least for me, it varies! Depending on what size of pan is used, and how full you fill the pans (I'm sure I fill mine too full, but I want to make sure that I have a full 2" cake. I'm sure it'll get better with practice) I cook with convection. So, I usually start at about 40-50 minutes and work from there! Sorry, not much help! I've used this recipe for 6" rounds, up to 14" rounds and everywhere in between, and always comes out great for me!!

really disappointed. i made the recipe and it didn't rise at all. None from what the batter level was. I didn't leave anything out and my oven never has a problem, i make cakes every week. Now i have a half high cake and can't even taste it because then i'm cutting in. Very disappointed.

Great cake! I made it last night just testing flavors for my sons birthday cake. It turned out great. I cut the recipe in half and made two 9 in. rounds. I baked them for about 37 minutes. I used three eggs like kristaskakes78 suggested. I just used buttercream, but will try a filling the next time. Thanks for posting.

This is the best cake ever! To those who have a problem with it being heavy or falling, I tested this with a few brands of cake mixes. Pillsbury and Betty Crocker both fell. I don't know if they have more pudding in the mix or if it has to do with the fact that I am at a higher altitude but the only ones that have done well are Duncan Hines and Western Family cake mixes. I also used the Wilton strips that help the cake rise evenly as it cooks. It turned out beautifully! Hope this helps!

I made this cake and altough I was not crazy about it, everybodyl loved it. I think it is too sweet for my taste and that's why I used a pinneapple filling I found here which worked great with it. I can't wait to try the chocolate version.

I just finished this cake. I halved the batter and it made 2- 9inch rounds. It baked for about 50 minutes at 325. It came out of the oven absolutely looking perfect! I also used the bake even strips. I have had a terrible time with white cake because it always crumbles- not this one! It leveled and stacked perfectly! Thank you for this recipe- it will now be my go to white cake!!

can someone PLEASE give me a bit of feedback. i have made 2 14" cake layers from this. i think i overbaked the first. it was the ENTIRE recipe in a 14x3 inch round pan. the batter filled perfectly to the depth of the pan. i baked for 1.25 hours, as a toothpick was not coming out clean. it was a medium golden brown. baked another batch, this time filling a 6x3 inch round pan about halfway up, then the rest in the 14x3. the 6 inch even took an almost an hour. took the 14 out at 1.10 hours. the 14 is a light golden brown now, looks good. HAS ANYONE EXPERIENCED THESE VERY LONG COOKING TIMES?

I can't wait to try this recipe for my niece's 16th birthday. But she wants chocolate, so what should I add to change it up? Also would like to know if it holds up for a topsy-turvy? Regular cake mixes just aren't dense enough for that!

This cake is awesome! It is my go to cake & turns out perfect every time. I just made half a batch into cupcakes. It made 32 small cupcakes. Half of it I kept white, the other half I added frozen blueberries to the batter...can't wait to try them when they finish baking! ;). Thank you for this awesome recipe!

Lovinintheoven: In response to your question about baking times, a 14" cake is quite large and it is reasonable to expect that it would take an hour to bake. It can also depend on your oven type and size. I've found that with the 3" pans, because you can put more batter in there (to fill to halfway) that cakes do take longer to bake. I also heard somewhere that you should never fill a cake pan more than halfway. HTH

I made this today and though it was a lot of trial and error it turned out awesome and tasted incredible! Next time I want to halve it and make cupcakes. My 9" and 8" rounds took about 45 minutes to bake. The 6" rounds were done at about 35 minutes.

i made a raspberry mousse and a chocolate ganache filling for a tiered cake, 1 tier chocolate cake, 1 tier white cake.... can I use this recipe with chocolate cake mix? do we think these fillings will work?

I Love this recipe, when I first used it cake came out perfect and was very moist it is my go to recipe for my birthday cake orders everyone loves this cake, and so do I because I dont have any problems with texture or moisture and my cakes rise everytime perfect , the only downside is that when I take the cake out the pan its so moist that the face of the cake always stick any suggestions for that

I'm totally impressed with this recipe. I'm making a large wedding cake for my daughter's wedding and it blows me away that the best recipe for wedding cakes was found free on the internet. I searched books and tried (and threw away after family tastings) multiple recipes but this one is fantastic. Many thanks, kakeladi!

I've seen a few posts like this and NO ANSWERS!!! WHY DIDN'T MY CAKE RISE! I made this and tasted fantastic but didn't really rise - Am i supposed to whip the egg whites first?? Tasted great but would like to have it a little more fluggy/spongy now so heavy - PLEASE HELP!!!!

I finally made this cake! I'm still working with the cake, today I will fill and crumb coat for my best friends daughter garden party. I had no problems with it rising nor baking, it bakes wonderfull. My only question is " What is the texture and taste on a WASC? I find it a bit dryer than my other cakes, is this normal for a white cake? Does white cake taste a bit dryer than chocolate cake?

Hello all,
I cannot wait to try this recipe here in Australia..and i have read that "any" box mix will work, but just a general question as to what a "white cake" is. I don;t believe it's something we can get in our supermarkets and so i'm just curious...
thank you for posting this though and i look forward to trying it and then playng around with variations.. i'm just not sure if i should look for certain qualities in the cake mix... also, how big is a cake mix box in the states? just to make sure i'm getting approximately the same amount of "dry" ingredients!

I tried this....the cake looked beautiful....I made adjustments to make a lemon flavored cake.....I used lemon extract in place of the vanilla.....bad mistake....I will never use lemon extract again in cake....I dont see many lemon cake recipes use lemon extract now I know why....I will try this reciepe as is because Im sure if I didnt put in the extract it would have come out good.

To Lollyponpon:
I'm going to try this cake today, but I have a "white cake" box mix here that is 18.25oz or 517g if that helps you. Here in the states we can get boxed mixes that we "doctor" - usually they just call for water eggs and oil - but most of the "doctored" recipes are like what you see above...just changes the consistency to make it easier to decorate with. Hope that helps, can't wait to try this cake today!

Love this cake. I tried it last week for the first time. I am new to cake decorating but needed something to hold up layers with fondant so I gave this a try. It was great! Sturdy yet still moist and had a DELICIOUS flavor! Everyone said how good they thought it tasted. Some said it tasted like wedding cake. Will definately use again. I'm going to try doing it with chocolate cake next time.

"thatsbeautiful"... I'm going to be making this as a lemon cake and was just on my way to get lemon extract when I read your post!! What happened? what do you suggest? As for everyone else, I've made this a ton of times (other then lemon!) and I've made it as a spice cake, a chocolate cake, a yellow cake... I too have experienced the 'sinking' in the middle and it's also be TOO moist. My modifications that have worked are using 1 cup of sour cream (I prefer yogurt) instead of two. Also, when using the entire egg to include yolks, I use 3 extra large eggs instead of the 4, for a total of 6 instead of 8. When needing it to be white, then I use 8 egg 'whites'. I use cinamon yogurt for my spice cakes, vanilla for my white or yellow cakes, chocolate milk for my chocolate (thank you Raidercat!!). I also only use Duncan Hines, I'm in NM at 7k feet and it works for me. Pillsbury always spills over.

I just made it as a lemon cake. I used 7 full eggs, 12 oz lemon yogurts, (6 oz each) in place of sour cream, used 4 tsps vanilla... it came out PERFECT! i baked a 10" and two 7" and that used most of batter. then i made a 2nd batch and that filled one 8" and two 9". It's dense, moist, not soggy and YUM! Oh, and I used the flower nail in the middle of the 9 and 10 and no baking strips (too lazy) and it baked perfect with no mound, no sinking, and level with the pan!

I thought this recipe still tasted like a box cake mix. It was very moist and will most likely taste better tomorrow. Also by what others were saying about the sweetness I decided to cut the sugar by half a cup. I tasted it and thought maybe a quarter of a cup would have been better than half. I thought it was a little too sour creamy. But I also like that it makes a lot of batter for bigger cakes.

chefjenalee, it definitely tastes way better the next day. It tastes a bit eggy to me the first day. Make sure you do not leave out the almond extract thats what really makes the difference, my fav recipe!

This was good and I liked the fact that it made just enough for a half sheet cake. I used bake even strips and it didn't rise to high, it was perfect. No leveling needed. However, I still thought that it tasted like a box cake. It was gone in about 10 minutes, so I will make it again. Also, I read where people said it was too sweet.. I made the recipe exactly as it stated and didn't see where it was too sweet (most smaller recipes call for 2 cups of sugar). It was very moist as well.

hi guys im in the uk not long got into cake baking never knew that you could dr cakes i find it hard to get a white cake mix were i live any suggestions please what else i could use,what about lemon drizzle cake thank you

Wow!! Had wanted to make this cake for ages. Wasn't sure how great it would be, as I've never found a great white cake. Soooooooo delicious. Cooked perfectly. Unbelievable taste. Will be the only recipe I use from now on!!

just made this recipe for a 14" x 3" square and it took 1 1/2 recipes (filled the pan 1/2 way) I made a marble with 1 recipe (2 boxes dh white cake mix) and 1/2 recipe (1 box dh swiss chocolate) Looks great! I'm sure it will taste great too! thanks for the recipe. Maybe this will help someone else out.

Thanks for a great recipe! I overbeat it a tad, so my mini cupcakes didn't really rise, but eh, they're adorable and yummy anyway. For anyone interested, 1/2 of this recipe made approximately 120 mini cupcakes.

Hello honeybunny, just noticed your posting,if your are in the uk asda does white cake mix also sainsburys,their is also another aisle in asda which i found by chance,that also had a few us cake mixes,will get back to you asap and will let you know where the betty crocker white cake mixes are .

Hi all could someone let me know how the mixture consistency should be i have just put mine into the oven(half a mix) should it be thick or thin thanks.also if any uk bakers out their who have done this could you please let me know in grams/ounces that i must use im finding it a little difficult to go from uk to u.s a million thanks iv got to do this cake.

I just made this cake for the first time. I did a half recipe, but followed the directions exactly. It turned out great for me. I only use Duncan Hines cake mix. I made it with an almond-vanilla buttercream icing and then sprinkled with coconut (my mom's request b/c it was her b-day cake). Even my 3 y/o loved it.
Flowergirl1 - my batter was about a medium consistency. It was a little thicker than a plain box mix. As far as converting to grams/oz I can't help on that - sorry. Hope the consistency helps.

just made this cake in a 12x18x2 wilton sheet pan--did pretty good-could have used a recipe and a half (3 boxes), instead of just one recipe--as it didn't rise to the top of the pan completely--so it's only going to be about an 1 3/4 in cake instead of the full 2 inches. Just some info for the next person wanting to make a sheet cake...great recipe

I made this the other day. The customer loved it. I have never been a real fan of white cake, I usually go for the chocolate cake, but it was wonderful, maybe my new favorite cake! I accidently used butter flavor instead of the almond extract, but it was great so I will probably stick with it.

I have been using this recipe for wedding cakes for over a year. They all turn out great. The cooking times vary by pan. In my convection oven at 325 a 12x2 inch pan filled halfway takes just about an hour...move up or down in time for pan sizes. Make sure the middle feels firm to touch before removing them from the oven. I use 8 egg whites for white cake and 8 whole egss for any other flavor. I use the Wilton bake-right strips every time. If you don't cook them long enough, they will sink in the middle. And I always make them a week ahead and freeze until the morning I am going to decorate. If you want a good lemon cake start with DH lemon cakes mixes. I have used almost every flavor of DH with great success. I also often substitute one cup of the water (no more) with flavored coffee creamer (coconut, french vanilla, Baily's chocolate) or melted ice cream or sherbet. Be sure to add the salt so it is not too sweet and add a pinch of salt to your buttercream also. Don't use less sugar than the recipe calls for. These also hold up well with fruit fillings - just be sure to make the "wall" of buttercream around the edge first, so it does not ooze out. If you sub yogurt for sour cream, make sure you don't use the fat free type. I hope this helps everyone!

@ JulzyCakes "I use 8 egg whites for white cake and 8 whole egss for any other flavor."
I just want to double check with you, so you say you use 8 whole eggs for any flavor other than white cake mix? Is that right?
Thanks in advance...

I made this cake last night and it was good but still tasted like a box cake to me. I used Betty Crocker white cake mix but was wondering if any other brands would work better. Would love to make this more like a ound cake mixture. I've heard about adding pudding but wasn't sure what flavor would work to keep a white cake. I saw Cheesecake pudding but it too had an offwhite color. PLEASE ADVISE!!!

Was so excited to try this recipe, I followed it exactly, crisco and floured my pan cooked it for an hour and it stuck, and doesnt have smooth sides! I've been baking for years and not sure what I can do about the sticking problem, someone please help! Husband is giving me the evil eye about the waste!! ;-))

Ms. Denise 2434
hope you are doing great!
I have a question , I don't know if you can help me out.
Do you think that 3 times the WASC recipe will be fine for a square pan 14 x 14 x 3 inches?
thank you.

I am so excited to try this recipe for my daughters topsy turvy this weekend. I am planning on making a chocolate version. Can anyone tell me if I still use the almond and vanilla extracts? Haven't seen anything written? Thanks!

Ok...so i have this cake batter made and in the oven for the first time! it smells great, looks great, i made one 11X15X2 and 24 mini cupcakes. The cupcakes just come out of the oven and they are perfect! I am gonna use buttercream on this cake unless anyone recomends that i dont! Im using the recipe for buttercream dream icing, anyone ever put these 2 together?

Just made this for the first time. Followed the recipe exactly. Also took someone's suggestion to let my liquids come to room temperature before mixing. I do find this helps with other recipes, and it seems to have worked well with this one too.

I used store-bought egg whites instead of cracking fresh eggs. Hate wasting yolks! And I can use the rest of the container of whites for my IMBC :) This worked well, and I did not need to beat the eggs first (really did follow the recipe exactly! 2 mins on low, nothing more). I used speed 2 on my Kitchenaid.

Made half a recipe at a time. First half was enough for two 8" rounds, toothpick test was clean after 45 mins @ 325F with bake-even strips on. Cake could have probably stayed in the oven another 5 mins though, it was quite sticky on the bottom .

Second half of recipe was enough for two 5" rounds plus about 40 mini cupcakes. Can't remember how long they were in the oven, but I did overcook the cupcakes... oops! Those will be for me to eat :)

Cake is DELICIOUS!!! I definitely recommend this recipe for a white cake. It is quite sweet though, which is fine for my sweet tooth, but might not appeal to everyone.

Has anyone actually tried it without adding so much sugar? How did it turn out?

Hi all,
To keep my cake from sticking to the bottom of the pan, I use a pan liner which includes 1/2 cup canola oil, 1/2 cup Crisco shortening, and 1 cup of all purpose flour. I mix it up with my electric, hand mixer until it is well mixed then store it in a covered container. I will stay fresh for a couple of months. I keep it on my pantry shelf and when I'm ready to bake a cake, I brush this on the bottom and sides of the pan then I put parchment paper on the bottom of the pan. The parchment insures that it won't stick. I usually cool the cake in the pan about 10-15 minutes then I turn the cake out of the pan, remove the parchment, turn it right side up and cool completely.
Thanks for all the suggestions y'all share. Happy baking.
ml

This is simply my new go-to recipe. Bakes up and carves beautifully! I just made a football helmet cake and had no problems with dryness or crumbling. I followed the recipe exactly, except I used DH confetti cake (for a birthday) and 4 tsp vanilla bean paste, omitting the almond extract. Thanks soooo much!!

I love this!!!! any suggestions for me on how i can turn this into a raspberry flavored cake? and I need to make a 3 layer 9" round cake. from the looks of it this will make enough batter for what i need, correct??

i made the cake with half recipe and made in chocolate flavor, turned
out great and super moist. also came out well from the shaped pan. very easy to frost but not too chocolatey...also tried with the same recipe was awesome..thanx for the wonderful recipe!!

I just wanted to say that this bakes perfectly, as is, at altitude. I live at 5600ft and baked this last night without alteration. Be sure to only mix it for the 2 mins. called for so you don't get too much air. Also, it did take a LONG time to bake, but turned out moist and perfect. I halved the recipe and baked 2- 6" and 2- 4" cakes. Even the little 4" cakes took over 40 min (I didn't time exactly). In case it matters, I used a Duncan Hines white cake mix.

I'm experimenting trying to turn this into a red velvet cake. I haven't been able to find a red velvet box mix in Canada yet (although I haven't looked very hard). First, I wanted to see how much red color I would get using 1 oz red food coloring (halved the recipe) and chocolate cake mix. Didn't turn out very red. SOO next time, when I go for red velvet, this is the plan: 1/2 chocolate mix, 1/2 vanilla mix. To make it more of a red velvet flavour i will use this for the liquid: 1 oz red food coloring, <1 tbsp vinegar, and then fill the rest of the measurement with buttermilk. I'll let you know how it goes! I won't get the chance to try this for another week or so. If anyone tries it before me let me know how it turns out.

This cake is awesome, great flavor and texture! I reduced the almond by 1 tsp so it didnt overpower cake flavor/ This is my new go to cake for recipes. I tried a scratch version with no flavor. The cake mix makes a huge difference!! Family loves it and I will be making a celebration cake with this recipe this weekend~ I made a 10x3 6x3 and 8x2 with this recipe. used the baking strips and cake release by wilton as well and came out perfect!!!!

This is what I came up with baking at 325 one 10x3 1 hour 15 minutes i also put a flower nail in the middle of the pan. One 6x3 1hour and 5 mins and 6 regular size cupcakes for 27 mins. I used 8 cups of batter for the 10x3 and 3 cups of batter for the 6x3.

This was excellent!!! Everyone loved it! I used DH mix. I did 1/2 recipe with 4 egg whites and 1/2 with 3 whole eggs. I preferred the 3 whole eggs, but both were awesome. With half the recipe I did 12"x2" round and it took just under 1 hour - I cooked it with 2 flower nails and started at 300* for 20 minutes and then upped it to 325* for the remainder of the time (read this in the original WASC recipe post) - baked even, rose perfectly and no leveling needed. My niece wanted a stronger almond taste, so I added an additional teaspoon of almond extract and it was perfect. Will definitely make again.

Susandee: Not everyone on this site is a professional baker, some prefer the taste and convenience of a box mix. I bake cakes from scratch and from a box. This is the recipe my customers prefer as do I for white cake. For other flavors I prefer scratch, that doesn't make me any less of a baker. I have had to adjust this recipe for high altitude baking and to achieve the crumb I prefer, which has taken me some time to perfect. That takes experience and knowledge. Just because it's a scratch cake doesn't mean it's always easy peasy :) I am not ashamed to say I use mixes, if my customer likes it that's all that matters in the end to me. Try it out before you judge all us "bakers" and see what you think ;)

i use this recipe too, but i alter it according to the flavor i am going for. if i don't want the sour cream taste in the cake, i use pudding... vanilla, chocolate, lemon, etc. i also use 6 eggs instead of the 8 egg white, which i only use when i nee a white cake. i getting ready to try it with lemonade concentrate instead of the water... probably only 1 c lemonade and the rest water. also, for a choc cake, i have used cocoa powder for extra rich choc flavor. i'd love more ideas too!

Cake mixes are premixed flour, sugar, etc. You add eggs, water and oil, mix it and bake. Voila! They come in many different flavors. I do not think there is a substitute besides just making a cake from scratch. Here is a link to a scratch WASC in my opinion it doesn't taste the same though. cakecentral.com/cake-decorating-ftopict-654467-.html

Although I prefer to make scratch cakes, this white cake blew me and my client out of the water. The taste is fantastic! I found that after adding the additional ingredients I could no longer tell it was a box mix. I used buttermilk in place of the water and it gave it an amazing rich flavor and texture. This will definitely be my "go to" white cake recipe from now on. Thank you!!

This is an mazing recipe. i;ve tried it with all flavors and all have given great results. thanx for posting this recipe. i;ve had no problems at all with cutting torting or icing and everyone loved it.

I just tried this recipe, it was awesome. Thank you for posting it.
The only change I made was substituting the water for buttermilk. My husband loved it. I'm going to use an amaretto filling and a vanilla bean frosting. I'll let you guys know what the outcome is, once I get the feedback from my customer
Thanks again

I am going to try this cake for my son's preschool graduation. I'm thinking about using a strawberry cream cheese filling. Any ideas on the frosting? Also thinking about making this a chocolate cake....any ideas on filling for that one? Thanks in advance. :)

The cake came out beautiful, moist and it rose wonderfully. I used the following to make a HALF recipe:1 box. Sugar free pillsburrywhite cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/2 teas. salt
3/4 cup carton egg whites
1 1/3 cups water
2 Tbls. vegetable oil
3/4 cups sour cream
1 teaspoon clear vanilla flavor
1 teaspoons almond extract
Followed mixing directions and baked for about 40 minutes. The cake had NO crumbs which made it excellent to ice it. It did not stick to the pan at all. I use my own pan coating mix (1/2 cup oil, 1/2 cup AP flour and 1/2 cup shortening. Mix until smooth and store in an airtight in the pantry FOREVER). I also use a flower nail in the middle so that it will bake evenly. Great recipe!

I'm a amateur baker....I've seen a few posting where someone uses a flower nail in the middle of the cake. I'm curious as to what this does for the cake? Also, I made this cake and was wondering what kind of icing I could use that's not too sweet and over powering? The cake itself tastes great and sweet enough any suggestions would be appreciated! Thanks

I halfed this recipe & used it in 2 9-inch cake pans. I substituted strawberry cake mix inplace of the white & also substituted canned strawberry nectar in place of the water. The taste of the cake was wonderful but it just seemed way too moist & both cakes fell in the middle leaving a huge dent. I even baked them longer than what the recipe called for hoping it would help but it didn't. The overall taste was great but I am wondering if the strawberry mix I used doesn't hold up as well as the white or what I did wrong that made the cakes fall. Has anyone else had this problem? I would like to fix whatever the problem is because I really like the idea of using a cake mix as a "base" and adding things to it so it doesn't taste like a boxed mix. Any suggestions would be great! Thanks!

So is it better to use oil in the recipe or not? I'd rather not, just wondering what others experience has been. I have Kakeladi's "original" recipe w/o oil and Denise2434 recipe (Rebecca Sutterby original per post). Amounts of water/liquid are quite different, too. Any feedback is much appreciated. I'm in the Midwest & making 3 tier square cake this weekend. Also, what is bake time & amt of batter for 15" x11" pan. Thanks for any and all help!!

Okay, so I made this recipe as standard size cupcakes. Got 24 cupcakes. They are in the oven now. I found the batter was very runny compared to my scratch cakes but we'll see! All the reviews on WASC were so good that I rushed to the grocery to buy the ingredients! Took a little lick at the batter. Was really nice and almondy :) Can't wait!

OMG THIS CAKE IS AMAZING!!!! TOTALLY PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!! made it tonight for the 1st time and fully impressed. Im a die-hard scratch baker but really impressed with this recipe! Can't wait to try more!

I made half the recipe and did it in two 8inX3 rounds at the same time 325 took about 60 min. Smells yummy. just took them out of the oven. They rose beautifully. Can't wait to try them. I am frosting them with white chocolate ganache buttercream and using a strawberry cream cheese filling. :)

I tried this recipe over the weekend and my cakes turned out beautifully!! :) They rose nicely, didn't fall, and the cake itself was moist and soft. I made (2) 8in rounds so I obviously cut the recipe in half. Has anyone tried making this with other cake flavors (other than white)??? Chocolate, lemon, strawberry, etc.??? Definately a recipe worth trying and keeping!!

Wow! This recipe has surpassed my expectations! I am definately not a fan of white cake, but after trying this recipe, I have to say that this could easily be one of my favorites now!! This made the most dense, moist cake I have ever made!! I used it for a wedding cake, and I cant wait to see how it turns out once its iced and add the fondant layer. Thanks for a wonderful recipe!! This recipe made two 9" layers and a dozen cupcakes if that helps anyone as far as how much this makes.

I've used this recipe many, many times and it is always perfect. I've seen several others ask about baking times. I don't bake by time, but by temperature. For most recipes I use, 204 - 209 degrees F. is perfect, but I target 207. I don't start testing until the cake is starting to brown, looks like it's firming up, and starts wafting that delicious aroma. The temperature rises quickly once it gets in the 190's, so stay close to the oven with your instant-read digital thermometer in hand!

Other success factors:
I preheat the oven well ahead of time to 325 degrees. I use only Duncan Hines mixes. I use homemade cake release/pan grease. I fill the pans exactly half full. I use wet Bake Even strips. For rounds and squares larger than 9 - 10 inches, or oblongs larger than 9 x 13, I use a heating core (tried the inverted flower nail trick, didn't like it). I cool in the pan at least 10 minutes, longer for larger cakes, then turn out on rack, then flip with another rack to right side up. Even if cake appears flat and level, I shave a tiny bit off with a cake leveler (love my Agbay!).

Some folks don't like the almond flavor, in which case I adjust the recipe to more or all vanilla.

My family LOVES the almond flavor. I fill with Raspberry filling recipe found on this site, then top with Sugarshack's buttercream icing with the full dose of Wedding Bouquet. It don't get any better'n that.

Forgot to say, I sift all the dry ingredients, including the cake mix. It's a royal pain, but I think it's well worth the effort. Can't get cake mix to go through a sifter very well, and I've tried every sifter known to man. So I just put it in a really large sieve, then use my circling hand to press it through.

I made this cake 2 days ago. I frosted it last night.
Is this cake moist to the touch? I took it out of oven (it looked sooo pretty!) and let it cool in pan. I then took it, placed on rack and let cool for almost an hr. I then wrapped it in saran tightly, put in freezer. The next evening I took it out to thaw and it was very moist. I placed it on an upside down cake pan and it got stuck to it! Luckily I was patient and it came off of there w/o damage so I then stuck it in fridge to let it chill a bit and still very moist to touch. I was very worried about crumb coating it but it did wonderfully! I hardly had any crumbs which was strange because if I touched the cake, it was moist. Anywho, just wondering if that's normal???

Will this cake work with the 3D wilton standup teddy bear cake? Ive tried this cake as a regular pan cake and its good! I tried the cake recipe for 3D and wedding cakes on here, but i did not like it too much. I'm thinking of giving this recipe a try, maybe using a yellow cake mix and vanilla instead, my client wants a yellow cake.

Too dry! This cake tastes delicious but tastes way too dry. I normally add extra oil to my cakes to make them moist and delicious, but I didn't with this one in fear it would turn out too heavy. Wish I would have though. Like I said, tastes great but definitely too, too dry!!!

Quick question--when the pan sizes are mentioned and you say it fills a 12" and 10" round...so I would have to bake 2 batches for a full cake, right? If I want a tiered cake with 2 layers each of 12" and 10"?

Just made this a little while ago. Yummy and VERY nice-looking cake. It is a bit too sweet, so I'll probably cut the sugar a bit next time. I did cupcakes, and tried several flavors: spice (allspice and cinnamon), banana (mashed ripe banana), banana spice, cherry (mashed maraschino cherries and cherry flavor), blueberry and strawberry (strawberry puree with some strawberry syrup). The strawberry was too liquidy, but the others turned out great! Cherry is my favorite, hubby liked the banana. Because of the sweetness of the mix, they're more like muffins, though I put some cream cheese icing on some.
I am interested to know how well this carves- seems to bouncy or something to carve.

OK, I am obviously an idiot because when I attempted this for the first time, it clearly did not have enough liquid as it turned out to be like dough. So my question is, and please don't laugh, should I have also included the liquid ingredients that are called for on the cake mix box, including the egg whites? Thanks

A note re: sizes of pans: a HALF batch filled a 10" square perfectly for me. A FULL batch (as listed) filled a 14" square pan perfectly. I used devil's food cake mix and everything else as above, and it created beautifully moist but firm enough chocolate cake.

@WillowsCry: The only thing to use from the box is the mix itself. Ignore the instructions on the back of the box. If you follow the recipe above, it should not turn out like dough. This is a wonderful recipe adaptable to many flavors! You'll love it :)

I am a HUGE chocolate fan. Every time I make a cake it has to have some sort of chocolate involved, until I started getting lots of requests for a white cake. I came across this recipe a few months back and figured this is the right time to try it out, and I honestly can say I am saddened I waited so long, THIS IS A GREAT CAKE RECIPE!! I couldn't get enough of it.. even with out icing!! I got about 7 cups of batter with halving this recipe..this is def my "go-to" white cake recipe :)

finally tried this recipe yesterday for a birthday cake and it was a big hit!! awesome taste but i think its a little too sweet. definitely going to use this again but will cut maybe half a cup of sugar.

I made this cake with both white cake mix and chocolate cake mix and all of my cakes sank in the middle. I made 2x8", 2x10", 1x12", 1x14". Does anyone know why this has happened so that I can keep it from happening again?

Since the reviews were so amazing for this I was brave to use this for cupcakes for a bridal shower. Everyone loved them and it was was perfect with my butter-cream icing. I can't wait to explore with this recipe to use different flavor extracts and cake mixes.

Thank you for sharing this recipe! I made it a few days early and froze it. It baked well. I made half recipe and used 2 - 8"X8"x2" for a layered cake. It baked well. Not as high as I was expecting and the top was quite sticky. Other than that, I think the recipe is quite good. I am new to baking and I would definitely be using it from now on!

I have to make a cake for someone that loves this cake but wants me to make it into a butter cake. Do anyone think it will work if I use a yellow cake mix, add whole eggs, butter flavor instead of almond and melted butter instead of oil? (I do realize this might not get answered but I had to try)

I love this recipe! I made it for the first time this week and everyone at the party raved over it!! It cut really well and had the most delicious moist texture. For everyone's reference, I got 3 9-inch rounds, 2 6-inch rounds, and 18 cupcakes out of the full recipe. I baked the 9-inchers for about 30 minutes, the 6-inchers and the cupcakes for about 35. They turned out perfectly!

K For those that think the cake is too sweet. I reduced the Sugar to 1 and 1/4 cups and it was perfect. and I tweeked the recipe for a chocolate version also. with 3/4 cup of Hersey Powdered coco mix and added butter flavoring instead and it was a Major hit in my book and many others.

It was a 3 tier wedding cake 1 tier WASC and then the chocolate WASC for the other 2 tiers. 6",8"& 10' [my daughter didn't want to save the top tier so it was served too] I had to leave but I was told that it was all gabbled up. No cake left and raved by all.

Just curious before I try. I know some cake box companies have reduced the size of their boxed package to as little as 10+ oz. How does this affect the ingredients and the overall final recipe now? I saw the recipe was originally posted in 2009. Thanks!

I love this recipe! The first time I made this recipe, the cake was very dense and had an undercooked texture. The next time I made it, I added an extra egg white and upped the cooking temp. to 350, and it was amazing! I made a 4 tier wedding cake with this recipe and every layer was perfect!

I'm not sure if this has already been asked but I've seen on here the "original" WASC. Has anyone tried both? Is one better than the other? The original doesn't have oil. I think that is the main difference.

I made this cake last night. It was delicious! Moist, not to sweet at all. It kinda tastes like Angel Food Cake. Here is what I did- I filled an 11x15 sheet pan 1/3 way, and it rose all the way to the top. I also added a tablespoon of meringue powder as a previous poster did. It rose beautifully. I had enough batter left for 6 cupcakes. Didn't like them, they were dry and tough. All my taste testers loved the cake. It is great for stacking. A good dense.

Most of you would be surprised by the number of top bakers that use the mixer recipe (boxed mix/flour) the cake boss would be the top of that list. I made a cake similar to this and everyone loves it!!!

Ok I was hesitant to make this cake based on some reviews, I was fearful it wouldn't rise for me either. I was wrong I followed the recipe to the "T", except I used 1/3 cups of butter instead of oil, the cake is soooo good, the smell is awesome the taste is better, this is definitely my go to cake, I put cherry buttercream between the layers and white chocolate ganache on the outside, it was a hit, this is my go to cake definately.

Ok, so if anyone can help me out I'd appreciate it! I'm going to make these as cupcakes for an upcoming graduation party .. When I make the recipe, I don't actually make the cake mix according to the box and THEN add in additional ingredients right? Just simply use the dry mix and the other ingredients? Also, I would like to make this recipe into a chocolate version if possible. Do I simply add in cocoa? If so, how much? Thank you for all your help!

There's been no posts since June...but I'm also wondering as a few others here:

What changes have to be made to accommodate the new cake mix downsizing? I have Pillsbury Moist Supreme Classic White mix which measures at 15.25 oz & I also have Baker's Corner Classic White Extra Moist Mix (from Aldi's) which measures 16.5 oz? There are no 18 oz cake mixes anymore. Baking is a bit more of a science than cooking, so not sure if it will make a difference to have up to 2.5 ounces less of a cake mix?

Can anyone answer this question? Thanks in advance! Dying to try this!

I made some slight variations. I cut the recipe in half, used 3 whole eggs, cut the sugar down to 3/4 cup, used buttermilk instead of water, and omitted the almond extract. It turned out very moist and just dense enough. I personally thought buttermilk and sour cream combined gave it a tangy aftertaste that I didn't like, but everyone else who tried it loved it. I used a 16.25 oz yellow cake mix from Aldi with no problems, for anyone wondering about the change in cake mix weights.

Snoozermoose, when you omitted the almond flavor did you add extra vanilla? Why did you add whole eggs for a denser cake? I was wondering about the change in cake mix weights so I am glad you brought that up? I need to make 2, 6 inch and 2, 9 inch what do you think, double the recipe? Thanks in advance.

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